Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Studies on the Development and Storage Stability of Legume and Vegetable Based Soup Powder

FAHIMA ROKHSANA
Chief Scientific Officer
IFST, BCSIR, Dhanmondi, Dhaka, Bangladesh.

REZWANA YEASMIN
Senior Scientific Officer
IFST, BCSIR, Dhanmondi, Dhaka, Bangladesh.

AKHTER NAHAR
Jonior Experimental Officer
IFST, BCSIR, Dhanmondi, Dhaka, Bangladesh.

Abstract/ Executive Summary:

Legumes are important constituents of Bangladeshi diet and provide a considerable portion of dietary proteins, minerals, and vitamins. The ready to eat soup powder prepared from legume and vegetables in the laboratory can provide an improved nutritional status. Incorporating processed rice, corn, and processed wheat flour as the starch source, three different samples of soup powder were prepared. Protein source was derived from legumes and vegetable paste was used as a mineral source. All these three developed formulations have a protein value ranging from 19.00 to 19.40% and calorie content 347 to 353 Kcal/100g . Sensory evaluation of the products revealed a reasonable acceptance of the sample prepared from wheat flour. The selected soup powder contains 19.40 percent protein and 350 Kcal of energy per 100g. Commercially available soup powder was compared with all samples in the light of its nutritional values. Protein and energy content of the selected sample is comparable with the commercial one, which contain only 7.77 percent protein and 297 Kcal energy per 100 g. Prepared soup powder is also a good source of carbohydrate and minerals, mainly iron, calcium & phosphorus. Storage study was conducted to determine the shelf life of the developed food product. Statistical analysis shows that there is no significant difference during the storage of the selected soup powder for six months.

Keywords: Storage, Legume, Soup powder

Location: Dhanmondi, Dhaka

Start Date: 01-01-2002

End Date: 31-07-2003

Program Area: Postharvest and Agro-processing

Commodity: Soup

Objectives:

To determine the shelf life of the developed food product.

Methodology:

Wheat flour, corn flour, rice flour, carrot, tomato, green papaya, umpkin, pulse (pea dahl) and spices used for the study were procured from local market. Wheat and rice flour were purchased from the local market. Flours were hydrolised with dilute acid and then dried at 80°C until the moisture content reached at 10-12%, finally ground into powder. All the three prepared soup samples were analyzed for their proximate composition according to the standard methods of AOAC and the mineral content was also determined. Commercially available soup powder was also analyzed for comparative study with the sample developed in our laboratory. The results were analysed by the ANOVA and Post Test. The F ratio, for treatments and panelists were calculated by dividing their MS values by the MS for error. There was a significant (p≤0.5) difference among the mean hedonic scores for the four soup formulations. The ANOVA indicated that there is a significant difference among the four soup samples. Soup sample C (soup prepared from wheat flour) was liked significantly more than all other samples which was determined by Duncan’s new multiple range test. The stored samples were analysed after every one month interval for moisture, protein, fat, ash, crude fiber, and mineral content. Calcium, phosphorus and iron by the methods reported earlier. The data were statistically analysed following the principle of analysis of variance and Duncan’s new multiple range test.

Source of Information: Bangladesh J. Agril. Res. 32(3) : 451-459, September 2007, ISSN 0258 - 7122

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the above study, it is evident that unconventional pulse like motor dahl (pea) can be effectively used in the preparation of protein rich soup powder by properly processing legume and optimizing the levels of other ingredients in appropriate proportions. Among the three soup powders prepared, wheat based soup powder was found to the acceptable and has a shelf life of 180 days as shown by the storage study. This soup powder is rich in protein and calorie and can act as a supplementary food for the malnourished or undernourished people of the country. The formulated soup prepared from legume flour requires only 5 minutes cooking. The techniques used here will make the legume more palatable, like all plant products it contains insignificant amount of cholesterol. So this soup will be suitable for hypertension patients, babies and for all classes of people. At a time when population pressures are straining available food supplies, the increase in availability of ready-to-eat food should be an important goal for all concerned food scientists.

Knowledge Management: Journal